Dijon Pork Tenderloin

Instructions

1. Prepare the Marinade
   In a small bowl, whisk together Dijon mustard, whole grain mustard, chopped rosemary, thyme leaves, minced garlic, olive oil, honey, salt, and pepper until well combined.
2. Marinate the Pork
   Pat the pork tenderloins dry with paper towels. Coat the tenderloins evenly with the mustard mixture, covering all sides. For best flavor, place in a sealed container or ziplock bag and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat the Oven
   Preheat your oven to 400°F (200°C). Place a rack in the middle position of the oven.
4. Sear the Tenderloins
   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the marinated tenderloins and sear on all sides until golden brown, about 2-3 minutes per side. Be careful not to burn the mustard coating.
5. Roast in the Oven
   Transfer the skillet with the seared tenderloins to the preheated oven. Roast for 18-22 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F (63°C) for medium.
6. Rest the Meat
   Remove the pork from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 10 minutes to allow the juices to redistribute.
7. Make the Pan Sauce
   While the pork is resting, place the same skillet over medium heat. Add the white wine (if using) to deglaze, scraping up any browned bits from the bottom of the pan. Add the chicken broth and simmer until reduced by half, about 3-5 minutes. Taste and adjust seasoning if needed.
8. Slice and Serve
   Slice the rested pork tenderloin into 1/2-inch medallions. Arrange on a serving platter, drizzle with the pan sauce, and garnish with additional fresh herbs if desired. Serve immediately.